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Trio‑Stuffed Acorn Squash Rings

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These trio-stuffed acorn squash rings are a delightful fall dish, combining three flavorful fillings in roasted squash for a hearty and colorful meal.

Ingredients

Scale
  • Squash:
  • 2 acorn squashes, halved and seeded
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Filling 1: Sausage and Kale
  • 1/2 pound Italian sausage, casings removed
  • 2 cups chopped kale
  • 1/4 cup diced onion
  • 1 garlic clove, minced
  • Filling 2: Quinoa and Cranberries
  • 1 cup cooked quinoa
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 2 tablespoons balsamic vinegar
  • Filling 3: Cheese and Herbs
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped thyme
  • Salt and pepper to taste

Instructions

  1. Prepare the Squash:
  2. Preheat oven to 400°F. Brush squash halves with olive oil and season with salt and pepper. Place on a baking sheet cut-side up and roast for 25-30 minutes until tender.
  3. Prepare Fillings:
  4. While squash roasts, cook sausage in a skillet over medium heat until browned. Add kale, onion, and garlic; cook until wilted. For quinoa filling, combine quinoa, cranberries, walnuts, and vinegar. For cheese filling, mix cheese, parsley, and thyme.
  5. Stuff the Squash:
  6. Once squash is tender, slice each half into 2-3 rings. Fill each ring with a different stuffing mixture.
  7. Bake Again:
  8. Return to oven for 10-15 minutes until heated through and cheese is melted.
  9. Serve:
  10. Serve hot, garnished with additional herbs if desired.

Notes

Use gluten-free sausage for a celiac-friendly option. Leftover fillings can be used in wraps or salads. Store in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://www.delicetreats.com/trio-stuffed-acorn-squash-rings-2/